Blueberry-Coconut Mini Hand Pies

Blueberry-Coconut Mini Hand Pies from Very Culinary

by Amy Flanigan on August 19, 2013 · 3 comments

My blogging buddy, Betsy of JavaCupcake, is getting ready to say goodbye to her husband. He’s being deployed for 9 months. 9 months, friends. I whine and complain when Paul has to travel for 5 days. Tell me that’s not a big, fat dose of perspective. 

Needless to day, Betsy isn’t exactly in the mood for baking, photographing, and writing right now. So she asked me to help her out.

Blueberry-Coconut Mini Hand Pies from Very Culinary

I love pie – probably as much as Betsy loves cupcakes – all restraint is out the window if it’s sitting in front of me. And I make no apologies for that! Cream pies and fruit pies are among my favorites and I find anything in mini form or portable makes me uber happy.

So I made blueberry hand pies for you today.

Blueberry-Coconut Mini Hand Pies from Very Culinary

Using pre-made pie crust makes these ridiculously easy, but you could certainly use your own. Either way, sweet and delicious!

Blueberry-Coconut Mini Hand Pies
Makes 12
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients
• 1 1/2 cups fresh blueberries
• 1/3 cup shredded coconut
• 1 tablespoon corn starch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 large egg
• splash of milk
• 2 pie crusts from 1 Pillsbury box (14 ounce)
• turbinado sugar

Directions
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

In a small bowl, toss together the blueberries, coconut, corn starch, salt, and lemon juice. In another small bowl beat the egg and milk together.

Sprinkle some flour on a large cutting board and carefully unroll one of the pie crusts and place on board. With scissors or pizza cutter, trim the rounded edges. Then cut into 6 equal rectangles. Place a tablespoon of the blueberry mixture on one end; brush edges with the egg wash and fold top half over the fruit to enclose. Using a fork, press to seal.

Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, sprinkle with the turbinado sugar, and slice two small vents in the tops. Bake for 30-35 minutes until golden brown. Serve warm or at room temperature.

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{ 3 comments… read them below or add one }

Stephanie August 20, 2013 at 3:27 pm

I’m with you, I basically die when Billy is gone for more than a few days. Number one reason I could never be a military wife. It was certainly very awesome of you to be the first guest post over at Java Cupcake, though! And the mini hand pies are just adorable and mouthwatering!

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Joanne August 19, 2013 at 8:32 pm

Aww so sweet of you to write a post for her! And such cutie little pies! Off to check you out!

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Betsy @JavaCupcake August 19, 2013 at 7:29 am

<3 Much love to you, Amy! Thank you for the kind words, love and amazing recipe!
xoxo
Betsy

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